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Chocolate Popcorn Balls

 Chocolate Popcorn Balls
I've had this recipe for more than 20 years. They were good then...and just as great today! They're a fun change from traditional easter candy. —Carolyn Hayes, Johnston City, Illinois
12 ServingsPrep: 15 min. Cook: 30 min. + cooling


  • 4 quarts popped popcorn
  • 2 ounces unsweetened chocolate
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1 cup water


  • Place popcorn in a large heat-proof bowl; keep warm in a 200°
  • oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn
  • syrup. Add water. Cook and stir over medium heat until mixture comes
  • to a boil. Continue to cook until a candy thermometer reads 250°
  • (hard-ball stage).
  • Pour over warm popcorn and stir until evenly coated. When mixture is
  • cool enough to handle, quickly shape into 3-in. balls, dipping hands
  • in cold water to prevent sticking. Cool; wrap in plastic wrap.
  • Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 253 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 147 mg sodium, 53 g carbohydrate, 2 g fiber, 2 g protein.